I have always planted Basil and Parsley in large pots, to be able to bring them inside during winter months, here in Nebraska. I learned from www.herbgardenfacts.com not to harvest more than 2/3 of the plant, to allow it to regrow. Just harvest what you need during the growing season. At the end of the outdoor growing season, I cut the majority of the stems, and dry them on large recycled screens. Be sure to keep out of direct sunlight. Label and store in glass jars when completely dry.
Chives can be left in the garden all winter, or planted in the fall. Use sizzors to cut Chives, and leave an inch or two above ground to allow it to keep producing.
Winter Thyme can be planted in the Fall, and will come up in the Spring. It helps to sprinkle a light layer of mulch over them.
Garlic:
I planted Garlic cloves in a 6'X6'X6" high raised bed last fall, added mulch, and covered it with a large double piece of clear plastic.
To learn more about herbs, and get a free 10 Part Herb Garden Mini Course, check out: www.herbgardenfacts.com.
I did the same thing with Calendula (a medicinal flower), that I planted last fall, some of the more established plants came back this year, and are blooming already. It is an annual, but the plastic cover held in enough heat and moisture all winter. I put a juice bottle filled with water in the center, to keep the plastic up off the plants. I didn't expect them to live, under 2 feet of snow, but thought it was worth a try. It worked for the plants in the center! The outer plants turned black (just pick off the black leaves), I guess my makeshift greenhouse worked, plus they were protected on one side by the retaining wall. The instructions on the seed packet stated "start seeds indoors 4-6 weeks before last frost is expected in the Spring. Transplant to prepared garden soil after the danger of frost has passed."
I just skipped a step, then early this Spring I added more seeds to fill in.